Prep 20 mins
Cook 12 mins
This is not the chocolate chip cookie recipe I grew up with. I like this better... sorry Mom! I found this recipe years ago while in college on the back of a Gold Medal flour bag. I tried it, and I thought it was awesome. If you have a truly better simple chocolate chip cookie recipe, please let me know. I'm open to trying new recipes, but none have been better than this so far.
- 1 1⁄2 cups butter
- 1 1⁄4 cups sugar
- 1 1⁄4 cups brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 cups chocolate chips
- 1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
- 2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- 3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
- Tip: To freeze – keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies…it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.
Very good ~ LOTS of chocolate chips! I used 1 cup butter, and 1/2 cup butter flavored shortening instead of all butter. I added 3/4 cup finely chopped toasted pecans, and chilled the dough before baking for 15 minutes. Made for Spring PAC 2011.